Intro and flour and sugar conversion chart

[Guest guest]

Hello. My name is Robin. I have read Dr. Price's book and Sally

Fallon's cookbook. I have been working on overhauling our family's

diet with the help of Sally's cookbook. I wanted to pass along this

conversion chart that I came across many years ago. It is very

helpful if you are trying to convert your own recipes or those from a

cookbook that use white sugar and white flour. I hope you find it

useful. I have one question. In her recipes, Sally suggests that

you leave your flour or grain to soak in a warm spot. Would it work

just as well to leave it in the fridge? Does it have to be in a warm

spot for a specific reason? Thank you.

Peace and Love of Christ be with you,

Robin

Flour Conversion Chart

1 C. all-purpose flour equals:

- 3/4 C. coarsley ground whole wheat flour

- 7/8 C. whole wheat pastry flour

- 3/4 to 1 C. finely ground general purpose whole wheat flour

- 3/4 C. coarse cornmeal

- 3/4 to 7/8 C. rice flour

- 3/4 C. rolled oats plus 1/4 C. whole wheat flour

- 1 scant C. fine cornmeal

- 1 C. rye meal

- 1 C. corn flour

- 1 1/3 to 1 1/2 C. rolled oats

- 7/8 C. whole wheat flour plus 1/8 C. sunflower seed meal

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Sugar Conversion Chart

1 C. granulated sugar equals:

- 3/4 C. honey and reduce liquid by 1/4 C. in recipe or add 1/4 C.

flour for each 3/4 C. honey in recipe

- 1 C. molasses minus 2 TBS. liquid in recipe

- 1 C. sorghum minus 3 TBS. liquid in recipe

- 1 1/4 C. maple syrup plus 1/3 C. flour in recipe

- 1 1/2 C. carob syrup minus 3/4 C. liquid in recipe

- 1 1/4 C. malt syrup minus 1/2 C. liquid in recipe

- 1 C. brown sugar equals 1 C. packed date sugar